These crisps are so good. They are crunchy from the nuts and a bit snappy from those lovely chia seeds. They hold together perfectly and go beautifully with any dip - salsa, guacamole or hummus...you name it.
They're also really, really easy to whip up.
These crisps are also very very healthy. They're high in fibre and good fats. They're super satiating and a wonderful alternative to wheat or grain-based crackers or chips.
The first thing you must do is soak your chia seeds. They are going to participate in holding your beautiful snappy crisps together. If you soak them in a bit of water, they will plump up and develop that gelatinous coating that we are so fond of.
In a small bowl, soak your chia seeds with 1/3 cup of water.
Set this aside while you carry on with the recipe.
Pour 2 cups of whole, raw almonds into your food processor.
Process until they look like this.
Add 1/3 cup of coconut flour.
And 1/2 tsp of a lovely sea salt.
Process for another few seconds.
Transfer your finished flour to a mixing bowl.
At this point, your chia seeds have become quite gelatinous. At first glance, I thought that I didn't add enough water, as they seemed a bit too clumpy, but the finished product turned out perfectly, so bear with me!
Stir your gelatinous seeds into the flour. Remember, bear with me! Don't worry if the seeds don't mix in too well at this point. The addition of the oil will make it all work out.
I've chosen to use avocado oil. Avocado oil is interesting. It's very high in oleic acid (monounsaturated fat), contains many important antioxidants and is very safe to heat (it's got a higher smoke point than olive oil). If you don't have avocado oil, I would urge you to head to the store this minute and pick yourself up a bottle. If that's not possible, olive oil will do just fine in it's place.
Pour 1/3 cup of avocado or olive oil into your lumpy flour/chia mix.
Your dough should start to come together with a bit more ease now.
Looking well combined!
If you want a bit of extra flavour and zest, consider adding some fresh onion. I've shredded in about 1/2 of a small red onion. You could add carrots, radish, sundried tomatoes, or garlic...anything you want!
When your dough is all mixed and combined, start flattening it on the counter. I find it easiest to place parchment directly onto the counter and press my dough onto it. Then I can transfer the whole thing to my baking tray - no flouring or oiling any surfaces. Start spreading and pressing with your hands first.
Finish it off with a gentle roll with a rolling pin.
Brush with whole thing with avocado oil (I just used my hands).
Sprinkle the top with your beautiful sea salt.
Bake at 375 degrees F for about 10 minutes, until it's golden on top and quite golden round the edges.
Allow it to cool on the tray before attempting to break or cut your crackers, they will seem soft at first, but will crisp up as they cool.
You can certainly use a pizza cutter and cut these guys into nice, uniform pieces, if you're so inclined. I don't bother with that, I just rip and tear and break my crackers. I love them best when they are rustic and hearty looking.
Serve them with a gorgeous fermented salsa (recipe & workshop coming soon!), a beautiful hummus or a fabulous guacamole.
Or enjoy them completely on their own. These wonderful, savoury, crispy, flaky crackers are a must when you're a snack lover who's trying to eat healthy!
Grain Free Almond-Chia Crisps
- 1/3 cup chia seeds
- 1/3 cup water
- 2 cups whole, raw almonds, ground
- 1/3 cup coconut flour
- 1/2 tsp sea salt + more for sprinkling
- 1/2 red onion shredded (and/or veggie of your choice)
- 1/3 cup avocado or olive oil + 2tbsp for brushing
- Combine the chia seeds with the water & set aside
- In a food processor, process the raw almonds until they have the consistency of flour
- Add coconut flour and salt, process for 30 seconds more
- Transfer the flour mixture into a medium sized mixing bowl
- Stir in the gelatinous chia seeds (as best you can)
- Stir in the avocado oil and mix until well combined
- Finely grate red onion and add to dough, stir to combine
- Place dough on a cookie tray sized piece of parchment paper that is laid out on the counter
- Spread and flatten the dough with your hands
- Gently roll the dough with rolling pin until about 1/8 inch thick
- Brush dough with avocado oil (about 2 tbsp)
- Sprinkle with a pinch of sea salt
- Transfer to a cookie sheet and bake at 375 degrees F for 10 - 12 minutes (keep an eye on it!)
- Let cool
- Break or cut into pieces
Enjoy!
